Brussels Sprout Salad with Avocado Pumpkin Seeds
Elevate your salad game with this vibrant Brussels Sprout Salad with Avocado and Pumpkin Seeds—a refreshing, nutrient-packed dish that's as satisfying as it is simple. Thinly shredded Brussels sprouts form a crisp, hearty base, complemented by creamy bites of ripe avocado and the nutty crunch of toasted pumpkin seeds. Tossed in a zesty homemade dressing featuring extra virgin olive oil, tangy lemon juice, a hint of sweetness from honey or maple syrup, and Dijon mustard, this salad strikes the perfect balance of flavors. Ready in just 25 minutes, it’s an ideal choice for a healthy lunch, a light side dish, or a crowd-pleasing addition to your next gathering. Garnish with fresh parsley for added brightness and enjoy this wholesome, gluten-free, and vegetarian delight!
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Recipe Information
Ingredients
- 500 g Brussels sprouts
- 1 Avocado
- 60 g Pumpkin seeds
- 60 ml Extra virgin olive oil
- 30 ml Lemon juice
- 15 ml Honey or maple syrup
- 10 ml Dijon mustard
- 1 tsp Salt
- 0.5 tsp Black pepper
- 15 g Fresh parsley (optional, chopped)
Instructions
Rinse the Brussels sprouts thoroughly and pat them dry. Trim off the ends and any damaged outer leaves, then slice them thinly using a sharp knife or a mandoline. Place the shredded Brussels sprouts in a large mixing bowl.
Heat a small skillet over medium heat and toast the pumpkin seeds for 2-3 minutes, stirring frequently, until fragrant and slightly golden. Remove from heat and set aside to cool.
Cut the avocado in half, remove the pit, and scoop out the flesh. Dice the avocado into small cubes and set it aside.
In a small bowl, whisk together the olive oil, lemon juice, honey or maple syrup, Dijon mustard, salt, and black pepper until the dressing is well combined and emulsified.
Pour the dressing over the shredded Brussels sprouts and toss well to evenly coat all the leaves.
Gently fold in the diced avocado and toasted pumpkin seeds, being careful not to mash the avocado.
If desired, add freshly chopped parsley for an extra pop of flavor and color.
Transfer the salad to a serving bowl or plate and enjoy immediately, or refrigerate for up to 2 hours before serving.
Nutrition Facts
Calories |
1351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.7 g | 141% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 14.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2706 mg | 118% | |
| Total Carbohydrate | 79.0 g | 29% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 26.8 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1317 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
